Reuben Casserole

It's like a big Reuben sandwich in a baking dish. There are never leftovers when I take this dish to a pot-luck.

1 (32oz.) bag sauerkraut, very well drained
1 pound deli-style corned beef, chopped
1/2 (8 oz.) bottle Thousand Island dressing
1 pound shredded Swiss cheese
12 slices buttered rye bread, cut into 1 inch pieces

Preheat oven to 350 degrees. In the bottom of a 13 x 9 x 2 inch casserole, layer the sauerkraut (you may need to squeeze it dry with your hands), corned beef, dressing, and cheese. Top with the buttered rye bread cubes. Bake, uncovered, for 45 minutes. Let cool slightly to set before serving. Serve with extra Thousand Island dressing, if preferred. I'm not sure how many servings this makes, because everyone goes back for more.